Has anyone used these yet?
https://www.amazon.com/GEMITTO-Ultr...=2025&creative=165953&creativeASIN=B07L3MDDVX
You can probably forget the ultrasonic talk. It uses a mechanical turning action for a few mins, then one min of ultrasonic. It's the submersible beating action I'm interested in. Well.. I say beating.. It's usb powered, which is another way of saying crap. But I'm hopeful somebody has tried one.
I want to have a go at water hash, but I'm not happy with the way it's done. It's the constant use of more cold water and ice, on frozen material. It just seems wrong, and time consuming.
As I see it, the moment the frozen green goes in the water, it's not frozen. It's very cold water, very cold green, and the ice is an agitator.
I could take one of them $50 portable washing machines, and put it in a fridge. Keeping the water just around freezing point. Then use another agitator, not ice. Using the fridge to chill the water directly, not to freeze ice to put in the water. Which just seems like walking to the kitchen by going out the front door, round the house, and back in through the back door.
Now obviously everybody is doing this, so I'm nobodies favourite saying something different. But please, keep an open mind.
The other thing I see, is the water being chucked out. Lets say we used the washing machine. We could be constantly pulling water from the bottom, putting it through a catchment sock (bubble bags) and sending the water back in. A recirculating system, where anything coming off the green is rapidly taken out of solution. As time in solution takes flavour away, and why chuck away cold water and make more?
Hopefully you can see my goals, and can now read on as I change all the equipment used.
https://www.amazon.com/3-5-Cubic-Fo...=2025&creative=165953&creativeASIN=B07K38WJF4
That is a big chilled bucket.
Forget that for a moment.. If we think of the usual bubble bag setup, it's a sieve in a container. I wish to still use a bag and container, but one with no bottom. I want to put the bag and bottomless bucket in the freezer full of water (we can switch it off if it actually starts to ice over). The green, and these ultrasonic agitators can live in the bag. The product fall from the bag, to the bottom of the freezer, where a pump is constantly picking up and filtering through a bag set placed on a table beside the freezer. One where the water is piped back under gravity.
It may seem like I used a big volume of water, by filling an entire freezer to just put a bucket in the top. The large volume of water is a buffer for the temperature though. You could load the bag with green from the tree, and it would be near freezing almost instantly. That much water just couldn't be lifted a degree in temperature with a single load of green. The cooling capacity of the fridge motor and this big buffer of water should beat bags of ice.
So that's where I'm at. Trying to eliminate ice and freezing the green. The standing of product in water, and having to stir it myself.
The freezer will have quite a weight in it. There will have to be a pond liner or something added. Just incase the freezers lining splits. There is electric down there...
Thoughts?
https://www.amazon.com/GEMITTO-Ultr...=2025&creative=165953&creativeASIN=B07L3MDDVX
You can probably forget the ultrasonic talk. It uses a mechanical turning action for a few mins, then one min of ultrasonic. It's the submersible beating action I'm interested in. Well.. I say beating.. It's usb powered, which is another way of saying crap. But I'm hopeful somebody has tried one.
I want to have a go at water hash, but I'm not happy with the way it's done. It's the constant use of more cold water and ice, on frozen material. It just seems wrong, and time consuming.
As I see it, the moment the frozen green goes in the water, it's not frozen. It's very cold water, very cold green, and the ice is an agitator.
I could take one of them $50 portable washing machines, and put it in a fridge. Keeping the water just around freezing point. Then use another agitator, not ice. Using the fridge to chill the water directly, not to freeze ice to put in the water. Which just seems like walking to the kitchen by going out the front door, round the house, and back in through the back door.
Now obviously everybody is doing this, so I'm nobodies favourite saying something different. But please, keep an open mind.
The other thing I see, is the water being chucked out. Lets say we used the washing machine. We could be constantly pulling water from the bottom, putting it through a catchment sock (bubble bags) and sending the water back in. A recirculating system, where anything coming off the green is rapidly taken out of solution. As time in solution takes flavour away, and why chuck away cold water and make more?
Hopefully you can see my goals, and can now read on as I change all the equipment used.
https://www.amazon.com/3-5-Cubic-Fo...=2025&creative=165953&creativeASIN=B07K38WJF4
That is a big chilled bucket.
Forget that for a moment.. If we think of the usual bubble bag setup, it's a sieve in a container. I wish to still use a bag and container, but one with no bottom. I want to put the bag and bottomless bucket in the freezer full of water (we can switch it off if it actually starts to ice over). The green, and these ultrasonic agitators can live in the bag. The product fall from the bag, to the bottom of the freezer, where a pump is constantly picking up and filtering through a bag set placed on a table beside the freezer. One where the water is piped back under gravity.
It may seem like I used a big volume of water, by filling an entire freezer to just put a bucket in the top. The large volume of water is a buffer for the temperature though. You could load the bag with green from the tree, and it would be near freezing almost instantly. That much water just couldn't be lifted a degree in temperature with a single load of green. The cooling capacity of the fridge motor and this big buffer of water should beat bags of ice.
So that's where I'm at. Trying to eliminate ice and freezing the green. The standing of product in water, and having to stir it myself.
The freezer will have quite a weight in it. There will have to be a pond liner or something added. Just incase the freezers lining splits. There is electric down there...
Thoughts?